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Tuber initiation and tuber bulking stages are critical part of various phenological phases for potato production. Tuber initiation covers the period from the formation of spherical rhizome ends, the f...
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obt...
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Potato Production     Potato  Production       2013/6/28
Potatoes are a crop that lend themselves well to small-scale and part-time farming operations. This four-page publication, part of the Agricultural Alternatives series focusing on small-scale and part...
The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using dir...
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout...
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In...

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